This homemade nut-free chocolate spread is allergy friendly, picky kid approved, and so delicious. It’s easy to make in just a few minutes and is more nutritious than most store bought chocolate spreads. It’s perfect for school lunches and snacks. In addition to being nut-free, it’s also vegan, gluten-free, paleo, and refined sugar-free.
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This spread gets its rich, creamy consistency from pumpkin seed butter. It’s best to use pumpkin seed butter with no added sugar or salt in this recipe – the only ingredient listed on the jar should be pumpkin seeds. Pumpkin seed butter is available at many grocery stores these days or you can order it online.
You can also make your own pumpkin seed butter if you prefer. It just takes a bit of time and requires either a high speed blender or food processor.
To make your own pumpkin seed butter, add about two cups of pumpkin seeds to the blender or food processor and blend until smooth, pausing intermittently to make sure your machine doesn’t overheat. It takes about twenty minutes of blending to achieve a smooth, creamy consistency, so short breaks will be necessary in order to avoid damaging your blender or food processor. I prefer to take the easy route and order ready made pumpkin seed butter online. Alternatively you can substitute sunflower seed butter instead of pumpkin seed butter if you prefer.
This spread gets its chocolaty flavour from unsweetened cocoa powder. You can use any type of unsweetened cocoa powder in this recipe (the two main types are called dutch process cocoa powder and natural cocoa powder – either is fine for this recipe).
This refined sugar-free spread is sweetened with maple syrup. You can substitute honey if you don’t need to keep this recipe vegan. I prefer the flavour of maple syrup in this spread because it adds a more neutral sweetness compared to honey.
A pinch of salt rounds out the flavours in this spread but you can omit the salt if you prefer.
How to make this
This spread is quick and easy to prepare. Start by adding the cocoa powder, salt, and maple syrup to a bowl, then mix well. Next you’ll add the cocoa powder and mix again until any lumps from the cocoa powder dissolve and a smooth, creamy texture is achieved. This just takes a minute or two.
What to spread this on
This nut-free chocolate spread is perfect on a slice or two of warm gluten-free toast. Top the toast with some fresh berries or banana slices too if you like.
It’s also delicious slathered on these hearty vegan buckwheat pancakes or these yummy paleo banana pancakes. Or make a simple sandwich with this spread and pack it for an allergy friendly school lunch or snack.
More nut-free chocolate recipes
These chocolate covered dates are a delicious nut-free snack or dessert. They’re easy to make and perfect for special occasions.
Or try this dark chocolate hummus recipe. It’s silky smooth, intensely chocolaty, and makes a delicious dip for fresh berries.
Nut-Free Chocolate Spread
- 1/2 cup pumpkin seed butter (or substitute sunflower seed butter)
- 1/2 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- Add the cocoa powder, salt, and maple syrup to a mixing bowl, then mix well.
- Add the pumpkin seed butter and mix until smooth.
- Makes approximately 1 cup of nut-free chocolate spread.
- Store in an airtight container in the fridge for up to two weeks.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten-free recipes made with nutritious ingredients.